How to make zucchini and beetroot noodles

 

Pure tomato soup is rarely found in Russian cuisine. In the southern regions, borscht is sometimes boiled with fresh tomatoes, and in temperate latitudes there are sweet ground tomatoes, which are also a big problem in summer. Therefore, the taste of hodgepodge, borscht and kharcho should be designed with the help of concentrated tomato paste, very similar to fresh juicy tomatoes.

But hunting is more than captivity. Recently, Italian zuppa de pomodoro, Greek domatosupa and Spanish gazpacho have almost begun to be considered our own dishes. Gazpacho is especially popular. In summer, you can eat on the veranda of almost any restaurant. It doesn't have to be Spanish themed. And although I think that gazpacho's hometown is bread, the main ingredient is soaked bread, but I'm sure the tomato juice that sparkles on the plate with a fresh scarlet flame is the most delicious. You can put anything from textbook onions, peppers and cucumbers to cherries, strawberries and crab meat in a dense, velvety slurry like your primary broth. Chefs often cross borders. Thanks to this, gazpacho has long transformed from a recipe for a specific soup to an entire genre. French, Georgian or Greek cuisine, of course, can be made without bread.

If you want to put your own in tomato soup, don't hesitate for a second. Originality is always commendable and justified when it comes to tomatoes. Tomatoes have a great gourmet taste and go well with almost any vegetable, most fruit, meat or fish. The risk of spoiling tomato soup with improper additives is almost absolutely reduced.

Tomato Milkshake

Until your first sip, you can't doubt that the bottle is full of soup, not sweet girly pink milkshakes. The caramel pink color is given to the soup because the ripe tomatoes are first rubbed into a sorbet and then mixed with cream, sour cream and milk to gradually turn into a velvety emulsion. Hot French fries sprinkled with truffle salt are served with a cold cocktail soup for a special effect. This dish is based on the famous St. Invented by Igor Grishechkin for the Cococo Bistro, a democratic version of the Petersburg restaurant.

Gazpacho with Strawberry

For this recipe, AQ Kitchen and Grand Cru brand chef Adrian Ketglas recommends using pink tomatoes. Pink tomatoes are softer and thinner when combined with strawberries. And in this case, the soup doesn't change its color to red, but even though it's a bit hazy and brown, the flavors spiral out delicately, from vegetable herbal notes to sweet fruity hues. Strawberries can also be exchanged for cherries or other seasonal berries such as cherries, but in this case it is better to eat already red tomatoes, such as “bull’s heart”.

Gazpacho with Crab and Strachiella

An upscale option, featuring gazpacho consisting of natural crab meat, cream cheese and thin radish scales, is from Erwin's Chef Andrey Palesika. River Ocean". You can go further on the interpretation side. Put the same set of ingredients along with the ginger tomato broth in a cocktail glass, pour in cold vodka, and serve the tomato shot over ice.

Georgian Tomato Soup with Fried Eggplant

The soups at the Tkemali restaurant are tangy and fresh, enriched with fresh vegetables and Georgian spices. It is similar to satsebeli sauce. It also has a high percentage of garlic and has a lot more tomatoes than everything else. This soup doesn't need to be cooked or grilled, no seeds removed from the tomatoes, all the vegetables are put in a blender and flavored with tarragon and basil. Then place crispy eggplants in hot slices on top of the chilled soup.

Tomato soup with quinoa and avocado

In Sergey Besedin's recipe at Café Now, onions, carrots and celery are first fried in olive oil, then mixed with mashed tomatoes, and everything is slowly evaporated together, maintaining a consistency that a spoon stands on. It turns out to be a fairly dense and filling soup that is supplemented with quinoa and avocado while at the same time being the perfect balance of protein, fat and carbohydrates without empty calories.

Greek Tomato Soup with Feta

Cucumbers, tomatoes, olives, red onions, feta and olive oil - this soup repeats the composition of Greek salad ingredients. But at the spice level, the similarity ends. A thick soup overflowing with shichimi and citrus-ginger-pepper mixed with sherry vinegar, chili pepper and Japanese spices. It's no wonder chef Roman Grachev came up with this soup for Eva. Not a tavern, but a very stylish Moscow restaurant of the new Greek wave.

Tomato soup with mussels

Tomatoes are traditionally friends with shells, it is not without reason that all sauces related to shellfish include tomato and / or lemon as a sour base. Chef Carlo Grecu transforms the Provencal recipe for mussels in tomato sauce into a soup. Chopped tomatoes are added to the shallot fried until golden brown, boiled until thick and diluted with vegetable broth. At the end, it remains to splash generously of white wine into the crimson mixture to raise the taste and immediately put the mussels. Alcohol evaporates almost instantly, shells are saturated with it, and the aroma of soup soars to the tops of the masts.

Tomato soup with arancini

Vladimir Sidorov, chef of the Ceretto More restaurant, combines two Italian recipes in one soup at once. Firstly, the soup itself is a variation on the theme of the Tuscan pappa al pomodoro, in which the flesh of baked and fresh tomatoes are combined in a classic way. Secondly, the Sicilian arancini, made, on the contrary, in a completely unclassical way: they are made not from rice, but from quinoa, reduced to the size of a thimble and swing beautifully on a glossy red surface. The final designer touch is garlic chips, from which a purely vegetarian soup suddenly has a fried crackling aftertaste.

Gazpacho with seasonal peaches

The gazpacho recipe from Ruslan Zakirov, the chef of the Kuznya House restaurant, brought together all the colors of summer: crimson tomatoes, crispy cucumbers, peaches bursting with juice and sweet, almost like peaches, baked pepper pulp. This whole liquid spicy salad is seasoned with good olive oil. By the way, there is quite a lot of it; when mixed with vegetable and fruit juices, the oil becomes a fantastic conductor of aromas, and it also gives gazpacho that satisfying base that we expect from a soup, even on a hot day.